King Ranch Chicken Casserole | Easy Recipe with Leftover Chicken

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner; canned chicken is budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories; processed cheese is often cheaper.

Shred about 1 pound to 1.5 pounds of cooked chicken and set aside.

In a pan, heat 1-2 tablespoons of olive oil over medium-high heat.

Dice 2 red bell peppers, 2 green bell peppers, 0.5 onion, and 1 tomato into fine pieces.

Add the diced bell peppers and onion to the heated pan and stir for about 30 seconds.

After 5 minutes, when the vegetables are translucent, add 2 minced garlic cloves and stir.

Transfer the sautéed vegetables to a bowl.

Add 1 bunch of diced cilantro and the spices (black pepper, Chipotle powder, smoked paprika, Tabasco powder, garlic powder, onion powder, dash of cumin, and Mexican oregano) to the bowl.

Scoop out the contents of 2 cans of cream of chicken soup, fill each can with chicken stock, mix, and pour into the bowl.

Add 1 can of Rotel and 1 cup of sour cream to the bowl and mix well.

Cut regular corn tortillas into quarters.

In a 9x13 casserole dish, place about 1 cup of the sauce mixture on the bottom.

Layer the corn tortillas on top of the sauce, fitting them like a puzzle without overlapping.

Sprinkle about 0.5 cup of shredded cheddar and Monterey Jack cheese on top of the tortillas.

Add about 1 cup of shredded chicken on top of the cheese layer.

Repeat the layering process with tortillas, sauce, cheese, and chicken until all ingredients are used, ensuring to leave some sauce for the top.

Preheat the oven to 350°F (175°C).

For the final layer, pour the remaining sauce mixture over the top and spread it evenly.

Cover with more cheese and clean the edges of the dish with a spatula.

Spray the sides of the casserole dish with cooking spray to prevent sticking.

Place the casserole in the preheated oven uncovered and bake for 35-40 minutes until golden brown.

If the top is not brown after 35 minutes, set to broil for the last minute.

Let the casserole rest for 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens